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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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365 Great 20 Minute Recipes Ingredients:
1 1/2 lbs boneless leg of lamb, cut into 1 1/2 inch cubes |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons olive oil |
4 garlic cloves, chopped |
1 cup dry white wine or 1 cup vermouth |
2 teaspoons dried rosemary, crumbled |
2 (15 ounce) cans white beans, drained |
2 (14 ounce) cans stewed tomatoes |
Directions:
1. Season lamb with salt and pepper. In a large skillet, heat oil over medium high heat.
2. Add lamb and cook, turning so all sides brown lightly, 3-4 minutes.
3. Add garlic and cook, stirring, until soft and fragrant, about 1 minute.
4. Add wine and rosemary and bring to a boil over high heat, stirring up the browned bits from the bottom of the pan.
5. Add beans and tomatoes. Bring to a boil again, reduce heat to medium-low and cook uncovered until meat is no longer pink in center and sauce is somewhat reduced, about 10 minutes.
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